Here is the recipe for the south Indian dessert, Kesari using Regular Rava. I have added orange red edible color to it instead of using saffron. This kesari differs from fine rava kesari in measurements but not in the procedure. Let me tell you exactly how the kesari is done using regular rava.[ Click here for Kesari with fine rava ].
Regular Rava - 3/4 cup (not fine rava)
Sugar – 1- ¾ cups
Water – 4 cups
Orange Red edible food color/Kesar food color – less than ¼ teaspoon.
Ghee – 4 tablespoons
Cardamom – 5 pods crushed
Ghee fried Cashews.
Ghee roast the Rava and keep it aside. Heat water in a heavy kadai. When it starts to boil reduce the heat and add the Rava slowly (keep stirring while adding, to avoid lumps). Keep stirring until most of the moisture is absorbed and the rava is fully cooked. Add the food color and stir. Then, add the sugar slowly, while stirring at the same time. You will notice the consistency loosening. Add the cardamom. Keep stirring until the kesari thickens. It will start sticking to the bottom when all the moisture is absorbed. Now, add the Ghee and stir well. Garnish with raisins/cashews. Serve hot or at room temperature.